nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented.
Now, in this first cookbook by nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.

Furoshiki is a traditional Japanese wrapping cloth, which is frequently used to carry cloths, gifts and other goods and has been a part of Japanese daily lives through the ages. This book features about 150 pieces of furoshiki from the collection of such long-established manufacturers in Kyoto as Miyai, Okaju and etc. It also introduces various traditional motifs and patterns, which often represents a season or celebratory occasion, and it also maximizes the beauty of shape that furoshiki wrap the goods.

A collection of photographs of Japan in the 60s by Kishin Shinoyama, at once a monograph on the artist but also an accurate portrayal of a time and place. About 400 b/w and some full color photographs are presented in this volume.
He was awarded the Advertising Photographer’s Association prize. After working for an advertising company, he started to work as a freelance photographer in 1968. His work is acclaimed for the portraits of celebrities, such as John Lennon and Yoko Ono.
He has gained international acclaim, as witnessed by the huge success of the “Tokyo Nude” exhibition at Jousse Enterprise gallery, Paris in 2009.

As the second volume of "Fashion Brand Graphics", this book presents up-to-the-minute promotional tools used in Japan’s high-fashion industry. Focusing mainly on Tokyo, this book will introduce readers to visual tactics used in daily sales promotions as well as in seasonal merchandising used by Japan’s most accomplished designers.

This collection includes shopping bags, wrapping, packages, business cards, invitation cards, posters, and interior and exterior design. It will be a useful reference guide not only for graphic designers but also for fashion designers, marketing professionals, and students.

Developed in 8th century in Japan, Kimono ?a Japanese traditional garment- is still worn by all Japanese people on special occasions. Sachiko Ito, a fashion director introduces its typical styles of each era and the types of kimono for various occasions.

George Barbier (1882–1932) is one of the great French illustrators of the early twentieth century. He is famous for his elegant art deco works that were heavily influenced by orientalism and Parisian couture. Known as one of “the knights of the bracelet” for his luxurious and glamorous lifestyle and work, George Barbier also received renown for costumes and set designs he did for theater, film, and ballet. Even today, his modern and stylish illustrations are popular all over the world.
This valuable reference book is categorized by Barbier's major projects in fashion, book illustration, theater art, and editorial design and is perfect for illustrators and graphic designers as well as a beautiful gift for someone very special.

Katachi - a Japanese sacred geometry-, such as paper, wood, bamboo, fiber, clay, metal, stone. This book showcases about 600 pieces of the natural felling and sense of beauty that Japanese people have been cultivating and passing on over the years. This is an anticipated reprint edition of Katachi (978-4-89444-462-1).

"Hokusai Manga” is one of the masterpieces by Katsushika Hokusai 1760-1849, a master of Ukiyo-e art, depicting ordinary people’s lives, animals, plants, landscapes and human figures, historical and supernatural, even demons and monsters, as if it were a visual encyclopedia, amounting to 15 volumes. This book selects pieces from each volume, and compiled them into one charming book.

Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure.
Edomae Sushi , the variety most commonly seen in the world today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. Renowned sushi chef Kazuo Nagayama’s own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.